Keto Fail-Proof Egg Custard

Keto Fail-Proof Egg Custard

This Keto Fail-Proof Egg Custard is a creamy, delicious dessert that’s perfect for anyone following a low-carb diet. It’s easy to make and sure to satisfy your sweet tooth.

Ingredients

  • 5 eggs
  • ½ cup erythritol
  • 1 ½ teaspoons vanilla extract
  • ½ teaspoon salt
  • 4 cups 2% or whole milk
  • Nutmeg for topping

Preparation

Step 1: Preheat the Oven

  1. Preheat your oven to 350 degrees F (175 degrees C).
  2. Lightly grease an 8×8 inch baking dish.

Step 2: Prepare the Custard Mixture

  1. In a large bowl, beat together the eggs, erythritol, vanilla extract, and salt until well combined.
  2. In a small saucepan, heat the milk over medium heat until it reaches about 180 degrees F (80 degrees C), or just before it starts to simmer. Do not let it boil.
  3. Slowly pour a stream of the hot milk into the egg mixture while continuously whisking until fully combined. Whisk the mixture for an additional minute to ensure everything is well incorporated.

Step 3: Pour and Bake

  1. Pour the custard mixture into the prepared baking dish.
  2. Sprinkle nutmeg over the top if desired.
  3. Place the baking dish into a larger dish and fill the larger dish with water until it reaches about 1 inch deep. Be careful not to splash water into the custard.
  4. Carefully transfer the double-dish setup into the preheated oven.

Step 4: Bake

  1. Bake for 45-50 minutes, or until an inserted knife comes out clean. The custard should still jiggle slightly when done. Avoid overbaking to prevent curdling.
  2. Once baked, remove from the oven and let the custard cool slightly before serving.

Step 5: Serve

  1. Serve warm or chilled.
  2. Top with whipped cream, fruit, or additional spices as desired.
  3. Refrigerate any leftovers for later enjoyment.

Tips for Perfect Custard

  • Whisk Continuously: When adding the hot milk to the egg mixture, whisk continuously to prevent the eggs from cooking and curdling.
  • Water Bath: The water bath helps to evenly distribute heat and prevent the custard from curdling.
  • Check Doneness: The custard is done when a knife inserted into the center comes out clean, but the custard still jiggles slightly.

Conclusion

This Keto Fail-Proof Egg Custard is a simple yet delightful dessert that is perfect for those on a keto diet. Its creamy texture and subtle sweetness make it a satisfying treat that you can enjoy warm or chilled. Enjoy making and indulging in this delicious keto-friendly dessert!

Keto Fail-Proof Egg Custard

Ingredients:

  • 5 eggs
  • ½ cup erythritol
  • 1 ½ teaspoons vanilla extract
  • ½ teaspoon salt
  • 4 cups 2% or whole milk
  • Nutmeg for topping

Preparation:

  1. Preheat the oven to 350 degrees F (175 degrees C) and lightly grease an 8×8 inch baking dish.
  2. In a large bowl, beat together the eggs, erythritol, vanilla extract, and salt until well combined.
  3. In a small saucepan, heat the milk over medium heat until it reaches about 180 degrees F (80 degrees C), or just before it starts to simmer. Do not let it boil.
  4. Slowly pour a stream of the hot milk into the egg mixture while continuously whisking until fully combined. Whisk the mixture for an additional minute to ensure everything is well incorporated.
  5. Pour the mixture into the prepared baking dish and sprinkle nutmeg over the top if desired.
  6. Place the baking dish into a larger dish and fill the larger dish with water until it reaches about 1 inch deep. Be careful not to splash water into the custard.
  7. Carefully transfer the double-dish setup into the preheated oven and bake for 45-50 minutes, or until an inserted knife comes out clean. The custard should still jiggle slightly when done. Avoid overbaking to prevent curdling.
  8. Once baked, remove from the oven and let the custard cool slightly before serving.
  9. Serve warm or chilled, and top with whipped cream, fruit, or additional spices as desired.
  10. Refrigerate any leftovers for later enjoyment.

Enjoy your delicious and creamy Keto Fail-Proof Egg Custard!

INGREDIENTS
5 eggs
½ cup erythritol
1 1/2 teaspoons vanilla
½ teaspoon salt
4 cups 2% or whole milk
Nutmeg for topping

 

PREPARATION
Preheat oven to 350 degrees F and lightly grease an 8×8 baking dish
In a large bowl, beat together the eggs, erythritol , vanilla, and salt.
In a small saucepan, heat the milk to about 180 degrees F or just before it starts to simmer (do not boil).
Very slowly pour a stream of the hot milk into the egg mixture while continuously whisking until fully combined. Whisk the final mixture for one additional minute.
Pour into the prepared baking dish and sprinkle nutmeg over the top if desired.
Fill a larger baking dish with water until it is about 1 inch deep. Place the dish of custard into the larger dish of water, careful not to splash.
Place the doubled dishes in the oven and bake for 45-50 minutes or until an inserted knife comes out clean, custard will still jiggle. Be careful not to overbake as the custard will curdle.
Serve warm or chilled, and top with whipped cream, fruit, or additional spices. Refrigerate any leftovers

Article Categories:
Keto Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *

Don't Miss! random posts ..

what is a clitarus escorts in the bronx bbwxnnx.com follando a mi primita violet summers onlyfans leaked